Asparagus Cream Soup | Silky Spring Indulgence

Name: Asparagus Cream Soup | Silky Spring Indulgence
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Magyaros
Ingredients: 500 g white asparagus; 50 g green asparagus; 100 ml whipping cream 30%; 70 g butter; 36 g granulated sugar; 1 pinch of salt

(0)

35 min

Under an hour

Kifli Kukták

Ez a selymes spárgakrémleves a tavasz igazi ünnepe. A fehér spárga lágy, édeskés íze tökéletesen kiegészül a zöld spárga frissességével és roppanósságával. A tejszín és a hideg vaj selymes textúrát ad a levesnek, amit a vajban megfuttatott spárgafejek tesznek igazán elegánssá. Könnyű, mégis laktató fogás, amely pillanatok alatt elvarázsolja az asztaltársaságot.

Preparation method

In a high-sided pot, bring 1.5 liters of water to a boil with the sugar and one teaspoon of salt.

Place the asparagus in the boiling water and cook for 5-10 minutes until just tender (al dente). Note, green asparagus cooks faster! After cooking, immediately transfer the green asparagus to ice water to preserve its vibrant color and prevent further cooking, then cut into 4 cm pieces.

Cut off the tips of the cooked white asparagus and set them aside, then cut the stalks into smaller pieces.

Chef's tip

Immediately immerse the cooked green asparagus in ice water to stop the cooking process – this way it retains its beautiful color and stays crisp.

The soup can also be served with toasted croutons: cut a day-old bun or crescent roll into cubes and toast them in a little butter until golden brown.